Green Beans with Pickled-Onion Relish

Ingredients

• 0.8 cup apple cider vinegar 
• 1 small bay leaf 
• 1 teaspoon thyme leaves fresh chopped
• 0.3 cup brown sugar packed ()
• 2 pounds green beans trimmed
• 0.3 cup maple syrup pure
• 3 tablespoons olive oil 
• 2 large onions thinly sliced
• 0.8 cup red wine vinegar 
• 1 teaspoon salt 
• 5  thyme sprigs fresh

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• pot
• ziploc bags
• kitchen towels

Directions

1. Fill large bowl with ice and cold water.Cook beans in large pot of generously saltedboiling water just until crisp-tender, 5 to 6minutes.
2. Drain.
3. Place beans in bowl of icewater until cool.
4. Drain well, then pat drywith kitchen towels. DO AHEAD: Can bemade 1 day ahead. Wrap beans in severallayers of paper towels; enclose in largeresealable plastic bag and chill. Bring toroom temperature before using.
5. Combine 2 cups water, cider vinegar,and next 6 ingredients in large saucepan.Bring to boil, stirring until sugar dissolves.
6. Add onions; bring to boil. Reduce heat andsimmer until onions are wilted, about 4minutes.
7. Remove from heat. Cool uncoveredto room temperature. DO AHEAD: Can bemade 1 day ahead. Cover and chill onionmixture. Before using, drain liquid; discardthyme, cloves, and bay leaf and bring toroom temperature.
8. Whisk oil, syrup, and chopped thymein large bowl. Season with salt and pepper.
9. Add green beans and drained onions; toss tocoat.
10. Transfer salad to platter and serve.